On 1 kg of strawberries to take 1 l 40 percent alcohol and a broken vanilla pod. Close the tincture vessel well and set aside for a month in a not too cool place. Then strain the juice.
Dissolve sugar in water (as above) and mix with … read on
1 kg of cherries (cherries are less aromatic!) wash, stone and pour 1 l rectified spirit. To improve the taste, you can add a few crushed seeds. Set aside for at least 14 days, then strain. Pour the spirit back into the pan … read on
Who has managed to successfully make wine once and obtain high-proof alcohol from their own crops in the distillation process, something will surely be missing, if he doesn't make his own liqueur. It is not difficult, not subject to legal restrictions, … read on
In the fall, the garden owner and fruit enthusiast often has a huge amount of wonderful fruit. They are made into juice, they are made into preserves, marmalades and jellies. They are partially eaten raw, partially crowded with … read on
From a biological point of view, honey is an extremely stable substance, which itself cannot be fermented. First, honey must be diluted with water, so that a kind of juice arises, po drugie, must be added fruity … read on
The mountain ash is a species of mountain ash (sorbus domestica) and formerly was considered a raw material for the production of natural wine to blend with weak wines with low acidity. Who can get some of its fruit (or he has it in his own garden like me) … read on
Always leave the hawthorn alone for a few weeks after harvesting. After crushing, pour water at 50 ° C (1 l na 1 kg of fruit) and continue to handle the pulp like this, as above. Po 10 days to squeeze the juice, … read on
Sometimes even a connoisseur may not distinguish a well-made sloe wine from a good red wine. However, a longer period of aging in the bottles is necessary (similar to blackcurrant wine).
For increasing the juice yield i … read on
